Davita Todays Kidney Diet Summer Salads PDF

Today's
Kidney Diet
Summer Salads
Today's Kidney Diet
Dear Reader,
Whether you’re beachside, on a trail, in a park or at home, DaVita has

a summer recipe you can bring along on all your adventures. Manage Your Diet
Summer Salads, our latest Today’s Kidney Diet cookbook, brings a
with DaVita’s Online
collection of kidney-friendly salads to your barbeque and picnic tables, Diet Tools
with recipes such as Grilled Chicken Salad, Crunchy Couscous Salad
DaVita Diet Helper
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and Home-Style Macaroni Salad.

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The salads, and dessert, featured in this cookbook were created with daily nutrition goals by visiting
the kidney diet in mind, meaning each seasonal recipe contains lower DaVita.com/MealPlanning.
levels of sodium, potassium and phosphorus, as well as high-quality
protein to give you the nutrition you need to help you feel your best.
Recipes
Get access to 1,000+
Inside this cookbook you’ll also learn about food safety tips, how
kidney-friendly recipes by going to
to make your own salad dressing, and summer berries. Plus, our
DaVita.com/GetRecipes.
Today’s Kidney Diet: Quick Reference Guide* (see insert in back)
will help you choose the best foods for your stage of chronic kidney
Cookbook Series
disease (CKD).
Download all the Today's Kidney Diet
cookbooks for free at
We hope you enjoy the summer recipes and tips found in the
DaVita.com/Cookbook.
following pages.
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* Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each
individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size,
nutritional status, blood test results and other factors. This cookbook is for informational purposes only and is
not intended to be a substitute for medical advice.
© 2017 DaVita Inc. 13159-MKTG-Summer Salads

SIDE SALAD
Apple Cranberry
Slaw with Celery
Seed Dressing
Recipe submitted by DaVita dietitian Arlene from California.
Portions: 8 Serving size: 1 cup

Diet types: CKD non-dialysis, dialysis, diabetes
Nutrients per serving: Calories: 216, Protein: 1 g, Carbohydrates: 17 g, Fat: 16 g,
Cholesterol: 0 mg, Sodium: 12 mg, Potassium: 200 mg, Phosphorus: 35 mg,
Calcium: 45 mg, Fiber: 2.7 g Food choices: 1 medium-potassium vegetable,
1 low-potassium fruit, 3 fat Carbohydrate choices: 1
Ingredients
• 1/2 medium cabbage head • 1/2 cup canola oil
• 1 medium red apple • 1/4 cup sugar
• 2 tablespoons onion • 1/4 cup cider vinegar
• 1/2 cup dried, sweetened • 1/2 tablespoon celery seed
cranberries • 1/2 teaspoon dry mustard
• 1/4 cup toasted sliced almonds
Preparation
1. Shred the cabbage and chop 3. In a small bowl or jar, combine
the apple into small pieces. remaining ingredients to
Grate the onion. make celery seed dressing;
2. In a large bowl, mix cabbage, mix vigorously.
apple, onion, cranberries and 4. Pour dressing over slaw
almonds. and toss.
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Easily make shopping lists, plan menus and track your
daily nutrition goals.
Sign up at DaVita.com/MealPlanning.
Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.
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on DaVita.com/GetRecipes today. 3
SIDE SALAD
Crunchy
Couscous Salad
Recipe submitted by DaVita dietitian Carol from Wisconsin.
Portions: 6 Serving size: 1/2 cup

Nutrients per serving: Calories: 121, Protein: 3 g, Carbohydrates: 14 g,
Fat: 6 g, Cholesterol: 4 mg, Sodium: 167 mg, Potassium: 105 mg, Phosphorus:
51 mg, Calcium: 47 mg, Fiber: 1.4 g Food choices: 1 low-potassium vegetable,
1/2 starch, 1 fat Carbohydrate choices: 1
Ingredients
• 1 medium cucumber • 2 tablespoons olive oil
• 1/2 cup red bell pepper • 2 tablespoons unseasoned rice
• 1/4 cup sweet onion vinegar
• 2 tablespoons black olives • 2 tablespoons feta cheese
crumbles
• 1/4 cup flat-leaf parsley
• 1-1/2 teaspoon dried basil
• 1/2 cup couscous, uncooked
• 1/4 teaspoon salt
• 3/4 cup water
• 1/4 teaspoon black pepper
Preparation
1. Thinly slice and quarter the 3. Add the cucumber, bell pepper,
cucumber. Chop the bell onion, olives and parsley to the
pepper, onion, olives and couscous.
parsley. 4. Combine the olive oil, vinegar,
2. In a medium saucepan, heat feta cheese, basil, salt and
water to a boil and add pepper to make dressing.
couscous. Return to a boil. Mix the dressing with the
Remove pan from heat, cover couscous salad.
and let stand for 5 minutes. 5. Refrigerate at least 1 hour.
Fluff with a fork and let cool Serve chilled.
while preparing vegetables.
Read Kidney Diet Tips

Learn more about nutrition and the kidney diet from
DaVita dietitians on the Kidney Diet Tips blog.
Visit DaVita.com/DietTips.

on DaVita.com/GetRecipes today.
SIDE SALAD
Cucumber-Carrot
Salad
Recipe submitted by DaVita dietitian Kim from Michigan.

Calcium: 20 mg, Fiber: 1 g Food choices: 1 medium-potassium vegetable
Carbohydrate choices: 1/2
Ingredients
• 1/4 cup unseasoned rice vinegar • 1 cup carrots
• 1 teaspoon sugar • 2 tablespoons green onion
• 1/2 teaspoon olive oil • 2 tablespoons red bell pepper
• 1/8 teaspoon black pepper • 1/2 teaspoon Mrs. Dash® Italian
• 1/2 cucumber Medley seasoning blend
Preparation
1. Combine rice vinegar, sugar, 3. Add carrots, onion, red bell
olive oil and black pepper in a pepper, cucumber and Mrs.
medium bowl. Stir with a whisk. Dash to the vinegar mixture;
2. Cut the cucumber in half toss to coat.
vertically, remove seeds and 4. Cover and chill 30 minutes.
slice. Slice the carrots and
green onion. Finely chop the
bell pepper.
4 Food Safety Tips for Summer

1. Practice proper handling: Wash your hands frequently
or use hand sanitizer.
2. Watch your time/temps: Bacteria grows in food between
40° F and 140° F. Don't allow food to remain in this zone
for more than two hours. Carry food in a cooler.
3. Mind your meats: Marinate meat in the refrigerator,
throw away excess marinade and thaw frozen meat in
the refrigerator or microwave.
4. Cover it up: Keep food covered to avoid insects, as they
may carry bacteria.

SIDE SALAD
Fruit Salad Slaw

Recipe created by DaVita dietitian Cindy from Wisconsin.

Calcium: 5 mg, Fiber: 1.1 g Food choices: 1/2 low-potassium fruit,
1/2 low-potassium vegetable Carbohydrate choices: 1
Ingredients
• 1 cup red apples • 8 ounces canned crushed
• 1/2 cup purple cabbage pineapple
• 1/2 cup green cabbage • 1/4 cup mayonnaise
• 1/4 cup carrots • 3 tablespoons pineapple juice
• 2 teaspoons sugar
Preparation
1. Dice the unpeeled apples. 3. In a medium bowl, combine
Shred the cabbage and grate pineapple, apples, cabbage
the carrots. Drain crushed and carrots.
pineapple; reserve liquid. 4. Add mayonnaise mixture
2. In a small bowl blend and toss.
mayonnaise, 3 tablespoons 5. Cover and refrigerate until
of the reserved pineapple chilled.
juice and sugar until smooth.
Set aside.

High-Potassium Foods to Avoid
or Limit in Salad
Salads are a great way to incorporate nutritious foods into your
healthy eating plan, but not all ingredients are equal when it
comes to following the kidney diet.
Here are some foods to limit, or avoid, in your summer salads:
• Artichokes • Raisins and other dried
• Avocados fruits (cranberries are OK)
• Kiwis • Seeds and nuts
• Oranges • Sweet potatoes
• Papayas • Tomatoes
• Potatoes

SIDE SALAD
Home-Style
Macaroni Salad
Recipe submitted by DaVita dietitian Geri from Texas.

Calcium: 11 mg, Fiber: 1.2 g Food choices: 1 starch, 2 fat Carbohydrate choices: 1
Ingredients
• 8 ounces macaroni, uncooked • 3/4 cup mayonnaise
• 1/2 cup celery • 1 tablespoon apple cider
• 1/4 cup red onion vinegar
• 1/4 cup red bell pepper • 2 tablespoons fresh chives
• 1/2 tablespoon jalapeño • 1/2 teaspoon salt
pepper, chopped • 1/4 teaspoon black pepper
Preparation
1. Cook the pasta according to 3. In a large bowl, combine
package directions, omitting remaining ingredients until well
salt. Transfer cooked pasta to blended. Add the pasta and
a colander and rinse under cold toss to coat.
water; drain and set aside 4. Chill salad in the refrigerator at
to cool. least 1 hour before serving.
2. Chop the celery and red onion.
Finely chop the bell pepper and
jalapeño pepper.
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SIDE SALAD
Kale Slaw
Recipe submitted by DaVita.com by DaVita dietitian Sara from California.

Calcium: 46 mg, Fiber: 2 g Food choices: 1 medium-potassium vegetable,
1-1/2 fat, 1/2 high-calorie Carbohydrate choices: 1
Ingredients
• 1/2 bunch fresh kale • 3 tablespoons apple cider
• 2 tablespoons shallots vinegar
• 6 medium Brussels sprouts • 3 tablespoons honey
• 1/3 cup dried, sweetened • 1 teaspoon Mrs. Dash® garlic
cranberries and herb seasoning blend
• 3 tablespoons olive oil • 1/2 teaspoon yellow mustard
Preparation
1. Remove kale leaves from stalks 4. In a small bowl, combine
and finely chop. Measure the olive oil, vinegar, honey,
3 cups for slaw. Chop the Mrs. Dash seasoning blend,
shallots. mustard and pepper. Pour over
2. Shred the Brussels sprouts and vegetables and mix.
measure 2 cups. 5. Refrigerate for 30 minutes
3. In a medium bowl, combine before serving. For a variation,
the kale, Brussels sprouts, heat the slaw and stir-fry for a
cranberries and shallots. hot dish.

Summer Berry Bounty
Berries are abundant during the summer months, and taste
the best, when they’re in season. Low in potassium and high
in antioxidants, berries are a perfect healthy treat or salad
add-in for those on a kidney diet.
Pick up any of these berries at your local farmers’ market
and enjoy:
• Blackberries • Currants
• Blueberries • Gooseberries
• Boysenberries • Raspberries
• Cranberries • Strawberries

SIDE SALAD
Tabbouleh Salad
Recipe submitted by DaVita dietitian Nicole from California.

Fat: 14 g, Cholesterol: 0 mg, Sodium: 160 mg, Potassium: 265 mg,
Phosphorus: 53 mg, Calcium: 45 mg, Fiber: 3 g Food choices: 1/2 starch,
1-1/2 low-potassium vegetable, 2-1/2 fat Carbohydrate choices: 1
Ingredients
• 1/2 cup dry bulgur • 3 lemons
• 1 medium tomato • 1/2 cup olive oil
• 1 bunch green onions • 1/2 teaspoon salt
• 2 bunches parsley • 1/2 teaspoon black pepper
• 1/2 bunch mint
Preparation
1. Wash the bulgur. Drain and 4. Juice the 3 lemons. Add olive oil,
place in a large bowl. Pour lemon juice, salt and pepper to
1/2 cup boiling water over the bulgur mixture.
bulgur, cover the bowl and let 5. Let salad set at room
sit for 30 minutes. Drain excess temperature for about an hour
liquid (if any). to absorb the lemon juice
2. Dice the tomato; chop the green and olive oil before serving.
onions, parsley, mint and peeled Refrigerate leftovers and serve
cucumber. during the week.
3. Add vegetables to bulgur and
mix well.
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90-minute kidney education class in your community.
Register at DaVita.com/KidneyEducation.

ENTRÉE
Cool ‘n’ Crunchy

Chicken Salad
Recipe submitted by DaVita dietitian Deb from Illinois.

Calcium: 14 mg, Fiber: 0.2 g Food choices: 2 meat, 1 fat Carbohydrate choices: 0
Ingredients
• 2 cups chicken, cooked • 1/4 cup reduced-fat mayonnaise
• 1 large hard-boiled egg • 1 teaspoon fresh lemon juice
• 2 tablespoons onion • 1/2 teaspoon sugar
• 1/4 cup celery • 1/4 teaspoon black pepper
Preparation
1. Dice or shred the chicken. 3. Cover and chill overnight or at
Chop the egg, onion and celery. least 2 hours before serving.
2. Place all ingredients in a large If desired, serve on bread,
bowl and stir together. roll, croissant or pita bread with
green leaf lettuce.

Make Your Own Salad Dressing
Why buy expensive, unhealthy salad dressing when you can
create your own with fresh, healthy and on-hand ingredients?
Mix together:
• Healthy oil, including • Herbs, fresh, dried or herb
canola, grape seed, olive seasoning blends without salt
or vegetable oil • Spices, including cumin,
• Vinegar, including balsamic, fennel, poppy seeds, paprika
cider, red wine and or red pepper flakes
unseasoned rice vinegar; • Garlic or shallots
or fresh lemon, lime or • 1/2 teaspoon mustard to bind
pineapple juice the oil and vinegar together
Place combination in a mason jar, shake and refrigerate. Most

homemade dressings are good for about a week.

ENTRÉE
Grilled Chicken
Salad
Recipe submitted by DaVita dietitian Sara from California.
Portions: 4 Serving size: 1 chicken breast over

1-1/2 cups salad
Fat: 15 g, Cholesterol: 70 mg, Sodium: 278 mg, Potassium: 534 mg,
Phosphorus: 249 mg, Calcium: 55 mg, Fiber: 2.2 g Food choices: 3-1/2 meat,
1/2 starch, 1/2 low-potassium fruit Carbohydrate choices: 1
Ingredients
• 3 tablespoons olive oil • 6 cups butterhead lettuce
• 3 tablespoons red wine vinegar • 1/2 small red onion
• 2 teaspoons Mrs. Dash® garlic • 12 medium strawberries
herb seasoning blend • 8 plain breadsticks,
• 1/4 teaspoon salt 9-1/4” x 3/8” size
• 4 boneless, skinless chicken
breasts
Preparation
1. Make dressing by combining 5. Tear the lettuce into pieces.
the olive oil, vinegar, Mrs. Dash Cut the onion into rings.
seasoning and salt. 6. Arrange lettuce, onion rings
2. Place the chicken in a zip top and strawberries on a plate.
bag and add 2 tablespoons 7. Slice each breast diagonally
of the dressing to coat chicken and place on lettuce bed.
pieces.
8. Pour 1 tablespoon remaining
3. Heat a grill to medium-high dressing over each salad.
heat.
9. Serve each salad with
4. Place the chicken breasts on 2 breadsticks.
grill and cook 8 to 10 minutes
until juices are clear and
chicken is cooked through.
If using a thermometer,
temperature should be at least
165° F. Remove from heat and
rest 5 minutes.

ENTRÉE
Taco Pasta Salad

Recipe submitted by DaVita dietitian Arlene from California.
Portions: 8 Serving size: 1 cup pasta salad,

1 cup lettuce
Calcium: 97 mg, Fiber: 2.8 g Food choices: 2 starch, 1 medium-potassium
vegetable, 1 fat Carbohydrate choices: 2-1/2
Ingredients
• 12 ounces penne pasta, • 1/2 cup salsa
uncooked • 2 tablespoons hot taco sauce
• 1 large garlic clove • 1/2 cup canned diced green
• 2 green onions chiles
• 1/2 cup red bell pepper • 2 tablespoons sliced black
• 8 cups iceberg lettuce olives
• 1/2 cup sour cream • 1/2 cup shredded Mexican
cheese
Preparation
1. Cook the pasta according to 5. Sprinkle green onions and
package directions, omitting bell pepper over top of pasta
Get No-Cost Kidney Care Education
salt. Drain and rinse until mixture. Cover and refrigerate
cooled. to chill.
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2. Mince the garlic; slice the green 6. Before serving, sprinkle cheese
90-minute training
onions; session taught
chop the bell by a certified
pepper; on top of pasta salad (optional).
shredcommunity.
instructor in your the lettuce. For each serving, place one cup
3. In a small bowl, combine the of shredded lettuce on a salad
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sour cream and salsa. Mix into plate. Top lettuce bed with
the pasta. one cup of Taco Pasta Salad.
4. Add hot taco sauce, garlic,
chiles and olives to pasta
and stir.
Note: Check with your dietitian to be sure this recipe is acceptable for your indi-
vidual diet. Greek yogurt is a significant source of protein, potassium, phosphorus
and calcium. This recipe
Consult your dietitian provides
or physician andiet
for the specific easy
that way
is right to increase
for you. protein
Kidney diet guidelinesintake butindividual.
vary for each portion
must be limited to keep other nutrients of concern within an acceptable amount.

ENTRÉE
Tuna Veggie
Salad
Recipe submitted by DaVita dietitian Noelle from Oregon.

Calcium: 21 mg, Fiber: 1 g Food choices: 1 meat, 1 medium-potassium vegetable,
1 fat Carbohydrate choices: 0
Ingredients
• 1/2 cup red bell pepper • 5 ounces canned tuna packed
• 1/2 cup green bell pepper in water
• 1 cup zucchini • 2-1/2 tablespoons red wine
vinegar
• 1/4 cup green onions
• 1 tablespoon olive oil
• 1/4 cup fresh basil
• 1 garlic clove
Preparation
1. Dice the bell peppers and thinly 5. Add the tuna, green onions
slice zucchini; chop the green and basil. Toss to combine
onions and basil; mince garlic. ingredients.
2. Pour 3/4 cup of water into a 6. To make the dressing, combine
medium saucepan. vinegar, oil, garlic and black
3. Place the diced bell peppers pepper in a jar with a tight-
and sliced zucchini into a fitting lid and shake well.
steamer basket and place over 7. Pour dressing over tuna and
the saucepan. Heat water to a vegetable mixture and mix well.
boil and steam vegetables for
10 minutes.
4. Remove vegetables from heat,
drain off any excess water and
transfer to a serving bowl.

DESSERT
Red, White and

Blue Pie
Recipe submitted by DaVita dietitian Heather from Missouri.
Portions: 8 Serving size: 1/8 pie

Calcium: 75 mg, Fiber: 2.6 g Food choices: 1/2 starch, 1/2 low-potassium fruit,
1 milk Carbohydrate choices: 2
Ingredients
• 8 ounces light cream cheese • 1 prepared graham cracker
• 1/2 cup low-sugar red crust, 9" size
raspberry preserves • 1 cup fresh blueberries
• 3 cups Reddi-Wip® dairy • 1-1/2 cups fresh raspberries
whipped topping
Preparation
1. To make the filling, beat cream 4. Arrange the blueberries
cheese and preserves until around outer ring of pie.
smooth with an electric mixer Layer raspberries around inner
on medium-speed. ring of pie.
2. Fold the whipped topping into 5. Chill at least 30 minutes.
cream cheese mixture. 6. Before serving, finish
3. Spread filling evenly over decorating with a dollop of
the bottom of the graham whipped topping in the center
cracker crust. and a raspberry or strawberry
on top.
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Today's

Whether you’re beachside, on a trail, in a park or at home, DaVita has

and Home-Style Macaroni Salad.

WHITE BLACK no gradients no gradients

© 2017 DaVita Inc. 13159-MKTG-Summer Salads

Portions: 8 Serving size: 1 cup

Access DaVita Diet HelperTM

Find 1,000+ kidney-friendly recipes

Portions: 6 Serving size: 1/2 cup

Read Kidney Diet Tips

Find 1,000+ kidney-friendly recipes

Portions: 4 Serving size: 1/2 cup

4 Food Safety Tips for Summer

Find 1,000+ kidney-friendly recipes

Fruit Salad Slaw

Portions: 6 Serving size: 1/2 cup

Find 1,000+ kidney-friendly recipes

Portions: 10 Serving size: 1/2 cup

Get DaVita Recipe Alerts

Find 1,000+ kidney-friendly recipes

Portions: 6 Serving size: 1/2 cup

Find 1,000+ kidney-friendly recipes

Portions: 8 Serving size: 3/4 cup

Get No-Cost Kidney Diet Education

Find 1,000+ kidney-friendly recipes

Cool ‘n’ Crunchy

Portions: 6 Serving size: 1/2 cup

Place combination in a mason jar, shake and refrigerate. Most

Find 1,000+ kidney-friendly recipes

Portions: 4 Serving size: 1 chicken breast over

Find 1,000+ kidney-friendly recipes

Taco Pasta Salad

Portions: 8 Serving size: 1 cup pasta salad,

Find 1,000+ kidney-friendly recipes

Portions: 4 Serving size: 3/4 cup

Find 1,000+ kidney-friendly recipes

Red, White and

Portions: 8 Serving size: 1/8 pie

Connect with the Kidney Diet Community

Find 1,000+ kidney-friendly recipes

There is so much more on DaVita.com!

: : Cookbook Series : : myDaVita Community

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Portions: 6 Serving size: 1/2 cup

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